KR101453586B1 - Method of producing natural cheese - Google Patents

Abstract

It has become possible to increase the activity of acid production of the starter and increase the number of lactic acid bacteria by adding a growth promoting substance such as yeast extract as a culture medium and neutralizing with addition of a neutralizing agent at the time of preparing the lactic acid bacteria starter. By adjusting the amount of this starter added to the milk for cheese, it is possible to simplify or omit the lactating process and to lower the pH of cheese milk after addition of rennet at an arbitrary rate. In fact, by adding the starter prepared by the above method to milk for cheeses at 3 to 4% by weight, even if the whole-pudding process is omitted, the same effect as the conventional puddling can be obtained. At this time, the physical properties and flavor of the cheese curd were equally good.

Description

METHOD OF PRODUCING NATURAL CHEESE [0002]

TECHNICAL FIELD [0001] The present invention relates to a technique for producing natural cheese, and more particularly, to a technique for reducing the manufacturing apparatus for natural cheese and improving the efficiency of the manufacturing process.

The starter for cheese production is usually stored in a frozen state or a freeze-dried state. Then, the frozen bacteria or freeze-dried bacteria are subcultured by using reduced skimmed milk (reduced liquid of skimmed milk) or milk for cheese to thereby grow and scale up the lactic acid bacteria to prepare an actual quiet starter. The prepared starter is added to milk for cheese at 1 to 2% by weight and rennet is added to form a curd (Non-Patent Document 1).

At this time, since starch immediately after being added to cheese milk has low acid production activity, a pre-ripening step is installed in order to increase the activity to a predetermined level. Also, depending on the type of lactic acid bacteria, the culture temperature and incubation time for preparing the starter are different.

A general natural cheese production method will be described with an example of its processing conditions and the like. For example, a starter for cheese is prepared by culturing lactic acid bacteria at 35 DEG C for about 16 hours using reduced skim milk (solid content concentration: 9 wt%) as a culture medium. This starter is added to the milk for cheese at 2% by weight, and the milk is pretreated at 35 DEG C for 30 to 60 minutes. Then, rennet is added to the milk for cheeses which have been thoroughly squeezed to form a curd. After the curd is formed, cutting or molding is performed as necessary.

That is, in the production of natural cheese, a predetermined pH (acidic) is obtained by adding a lactic acid bacteria starter to the raw milk (milk for cheese) after sterilizing by adjusting the fat concentration of the raw material oil, . The maintenance of the predetermined temperature for a predetermined time includes a step of stabilizing the activity of the acid production of the starter as a previous step of lowering the cheese milk to a predetermined pH.

For example, in a soft type cheese such as Camembert nabri, a starter is added to a milk for cheese, the pH is lowered to about 6.4, and then the rennet is added to lower the pH in a short time to form a good curd (Non-Patent Document 2).

At this time, in the production of soft type cheese, starter is added to the milk for cheeses, followed by holding at about 30 to 40 DEG C for 30 minutes to 1 hour, at about 5 to 10 DEG C (refrigerated state) And the activity of acid production of lactic acid bacteria is enhanced (Non-Patent Document 3).

Here, the change (decrease) in the pH of the milk for cheese greatly affects the physical properties (quality) of the curd. The activity of the acid production of the starter influences the change of the pH and eventually the whole process. By stabilizing the whole puddling process and controlling the change of the pH constantly, it is possible to constantly manage the physical properties of the curd. By doing so, the moisture and calcium content of the curd are appropriately adjusted, and curds of a soft and smooth texture are obtained.

On the other hand, if the activity of the acid production of the starter can not be constantly controlled, it becomes difficult to constantly manage the physical properties of the curd. Further, if the full-length process can not be stabilized, the production time can not be constantly controlled, making it difficult to perform automatic control and mass production. Thus, in the production of natural cheese, it is very important to control the activity of acid production of the starter to be constant and to stabilize the whole-pudding process.

Non-Patent Document 1: CHEESE Chemistry, Physics and Microbiology Third Edition Volume 1, General Aspects. Edited by Patrick F. F., Paul L. H. M., Timothy M. C., and Timothy P.G.

Non-Patent Document 2: CHEESE Chemistry, Physics and Microbiology Third Edition Volume 2, Major Cheese Groups. Edited by Patrick F. F., Paul L. H. M., Timothy M. C., and Timothy P.G.

Non-Patent Document 3: Cheese making. Edited by A.Eck.

When the curd is formed in a batch (batchwise) manner, as described above, after the starter is added to the cheese milk, the temperature is maintained at the predetermined temperature for a long time (predetermined time) The full-sake process is installed. After a predetermined time has elapsed in the preprocessing step, rennet is added to lower the pH for a short time to form a curd.

On the contrary, when the curd is formed continuously, it is difficult to provide a preprocessing step of holding the curd at a predetermined temperature and a long time (predetermined time). For example, it is conceivable that the starter is added to the milk for cheeses, and the milk is kept for a long time by using a long-distance pipe (tube) or the like by a continuous milking method.

However, if such long-distance piping is provided, the installation area and facility investment cost for the full-length process increase, and the entire manufacturing process becomes complicated, and it becomes difficult to constantly manage the physical properties of the curd. Specifically, when the cheese is kept in the piping as it is when the apparatus is stopped during the continuous production of the cheese, the full-time treatment is performed for a long time, and the activity of the acid production of the starter is controlled to be constant Problems such as not being able to do occur.

As described above, in the production of continuous cheese, it is unrealistic to make the holding time of the preprocessing treatment long, equal to the batch type (batch type). For this reason, it is necessary to simplify or omit the preprocessing process to make the preprocessing process suitable for the continuous type curd forming machine. To do so, however, it is necessary to increase the activity of the acid production of the starter by any method.

The activity of the acid production of the starter is expected to increase in proportion to the number of lactic acid bacteria. Therefore, even when the preprocessing step is omitted, there is a possibility that the pH of the milk for cheese is changed (decreased) at the same rate as the conventional one by increasing the capacity (weight) of the starter and increasing the number of lactic acid bacteria added to the milk for cheese have.

However, if the capacity of the starter to be added to the milk for cheese is excessively increased, the pH may suddenly change (decrease) after the rennet is added, and there is a possibility that the curd may be formed due to properties different from those in the past. In addition, if the starter capacity is increased too much, the flavor may affect milk for cheeses, and the flavor of curd may be deteriorated. That is, increasing the capacity of the starter to be added to the milk for chewing may adversely affect the physical properties and flavor of the curd.

The method for producing natural cheese according to the present invention comprises: a starter preparation step of preparing a starter having enhanced activity of acid production; a step of adding a starter prepared by the starter preparation step to cheese milk; A step of adding rennet so as not to go through a pre-ripening process.

The method for producing natural cheese according to the present invention is characterized in that a starter preparation step for preparing a starter having an increased activity of acid production and a starter prepared by a starter preparation step are added to a milk for first cheese for full- A step of adding the milk for the first cheese to the second cheese for cheese production and the step of adding the rennet to the milk for the second cheese to which the milk for the first cheese is added do.

This makes it possible to reduce the production facilities for natural cheese and improve the treatment efficiency. In addition, even in the continuous type natural cheese making apparatus, the manufacturing process can be smoothly proceeded.

Further, in the present invention, by increasing the concentration of the lactic acid bacteria in the culture liquid, a starter having an increased acid production activity is used. This makes it possible to maintain the same effect as the full-time treatment over a long period of time exceeding 60 minutes.

Therefore, an object of the present invention is to provide a method for producing natural cheese, which maintains the same quality as the conventional one, while simplifying or omitting the whole-sake process in the production of natural cheese.

The objects, features, aspects and advantages of the present invention will become apparent from the following detailed description and accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a system for manufacturing a continuous cheese in which a pre-ripening process is simplified.

2 is a graph showing the effect of adding brewer's yeast extract to a culture solution.

Fig. 3 is a graph showing changes in pH over time when the whole pest processing is simplified.

FIG. 4 is a diagram showing a production system for continuous cheese in which full-length processing is omitted. FIG.

FIG. 5 is a diagram showing a production system of continuous cheese in which full-length processing is omitted. FIG.

Fig. 6 is a diagram showing a change with time of pH in the case of omitting full-length processing. Fig.

FIG. 7 is a graph showing the effect of adding a buffer to a culture solution. FIG.

8 is a diagram showing the effect of adding a neutralizing agent to a culture solution.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

≪ Embodiment 1: Method of manufacturing natural cheese with simplified pre-ripening process >

In the present embodiment, it has been decided to simplify the whole filling process in the production process of natural cheese. In order to simplify the mastering process, a starter having enhanced activity of acid production was prepared.

Described is a method for preparing a starter that increases the activity of acid production. A yeast extract as a growth promoting substance of lactic acid bacteria was added to a reduced skim milk in an appropriate amount to produce a culture solution. The culture broth was used to culture the lactic acid bacteria at 35 占 폚 for about 2.5 to 3.5 hours, ending the cultivation in the middle of the logarithmic growth phase, and preparing a starter having high acid production activity. This starter has a low lactic acid concentration.

To increase the acid production of the starter, yeast extract was added to the culture solution in an amount of 0.1% by weight or more. However, in order to increase the activity of acid production of the starter to a practical level, it was necessary to add yeast extract to the culture solution in an amount of 0.2 wt% or more. On the other hand, if the yeast extract is too much, it is feared that the yeast extract is added to the culture solution at 0.5 wt% or less, because the curd property and the adverse effect on the flavor are worried.

In the production of actual cheese, the starter produced by the above method was mixed with the milk for cheese at a weight ratio of 1: 1 and subjected to a pre-treatment at 40 to 45 DEG C for 15 to 60 minutes. That is, in the conventional method, the starter and the milk for cheese are mixed at a ratio of 1:50 by weight, and the whole milk is processed. In the present embodiment, however, only a part of milk for cheese is used for milking. In this way, a very small amount of milk for cheeses is used for processing the whole meal, thereby greatly simplifying the whole meal processing.

In addition, the milk for cheesecloth processed cheese was added in an amount of 4% by weight to untreated cheese milk (sterilized oil not containing a starter).

In the present embodiment, the starter and the milk for cheese are mixed at a weight ratio of about 1: 1, and the whole starch processing is performed. In the following description, the starch processing is suitably referred to as "1: 1 full stall". Concretely, the starter and the milk for cheese are mixed at a weight ratio of preferably 1: 2 to 2: 1, more preferably 1: 1.5 to 1.5: 1, more preferably 1: 1.2 to 1.2: So that it is processed completely. On the other hand, as described above, the conventional method of mixing the starter and the cheese milk at a ratio of 1:50 or the like and galvanizing is referred to as " normal breaststroke ". For example, starch is added to milk for cheese at 2% by weight as described above, and the mixture is further pretreated at 35 DEG C for 30 to 60 minutes.

As described above, when rennet was added in order to simplify the whole milking process, the pH of the milk for cheese was lowered in the same manner as in the conventional method. At this time, the weight required to be processed with cheese milk is about 50 times smaller than the conventional method. In the subsequent steps, curds are formed in the same manner as in the conventional method, and cutting or molding is performed.

However, if the milk for cheesecloth processed cheese is refrigerated and stored in a tank or the like, its activity can be maintained for about 7 hours. Therefore, this cheese milk can be continuously added to the untreated milk for cheese.

≪ Example 1 >

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic diagram of a manufacturing system for continuously producing natural cheese by simplified, full-length processing. In this example, the starter and the milk for cheese were mixed at a weight ratio of 1: 1 and subjected to a full-length treatment ("1: 1 full-length").

First, the sterilizing oil to be used for the bulk starter is fed from the sterilizing oil tank 11 to the bulk permenter 12. In the bulk permerer 12, as described above, yeast extract is added to the sterilizing oil to produce a culture liquid, and a starter is added to the culture liquid to perform culture. This culture is completed in the middle of the logarithmic growth phase, and a starter having high acid production activity is prepared.

Next, the starter having increased activity of acid production is fed to the full-till tank 13 in its entirety. In addition, the sterilizing oil used for the overnight stall is fed from the sterilizing oil tank 11 to the overnight stall tank 13. As described above, the weight ratio of the starter to the sterilizing oil is 1: 1 at this time. In the overnight stall tank 13, after sterilization treatment with a small amount of sterilization oil, the sterilized oil after the preprocessing treatment is proportionally mixed with the untreated sterilization oil sent from the sterilization oil tank, ) ≪ / RTI >

2 is a view showing the effect when brewer's yeast extract is used as a yeast extract. The chart compares the change over time of the pH of the preprocessed liquid with "1: 1 pre-stomach" and the change over time of the pH of the preprocessed liquid which has conventionally been conventionally conducted.

In the graph shown in the figure "normal full-time stomach 30 minutes", the graph showing the change with time of the pH after the conventional general stomach stomach is performed for 30 minutes is shown as "normal stomach stomata 60 minutes" The change in pH over time after 60 minutes of full-stomach is shown. The graph showing 0%, 0.4%, and 1.0% of the figures shows that the brewer yeast extract was added to the culture broth at 0%, 0.4%, and 1.0%, respectively, And shows the change with time of the pH of the whole puddled liquid after the minute treatment.

From this figure, it can be seen that the activity of acid production is increased by using a bulk starter to which beer yeast extract is added. In addition, it can be seen that the addition of the brewer's yeast extract increases the activity of acid production, as compared with the case where it is usually carried out for 30 minutes.

Fig. 3 is a graph showing changes in pH over time when "1: 1 full-stomach" was carried out for 15 minutes or 60 minutes. Specifically, a starter was prepared by adding a brewer's yeast extract to a culture solution at a concentration of 1.0 wt%, culturing the lactic acid bacterium for 3 hours, and ending the culture at the end of the logarithmic growth phase. The change in pH over time after "1: 1 full-stall" was carried out for 15 minutes or 60 minutes by using the thus prepared starter was measured.

From this figure, it can be seen that the "1: 1 full-stomach" side exhibits a higher acid production activity than in the case of conventional overnight stalling for 30 minutes. In addition, it can be seen that the same acid production activity is exhibited as in the case where the normal stewing is conducted for 60 minutes. However, as described above, it is considered that the addition of the yeast extract to the culture solution is 0.5% by weight or less. Therefore, it is practically necessary to assume that the activity of acid production is slightly lower than the result of this experiment .

≪ Embodiment 2: Method of manufacturing natural cheese without omnipotent process >

In the present embodiment, it was decided to omit the filling step in the production process of natural cheese. And, in order to omit the maching process, we prepared a starter with higher activity of acid production.

Describe the preparation method of the starter which increases the activity of the new acid production. Yeast extract is added to reduced skim milk to 0.2 wt% to produce a culture solution. The added concentration of the yeast extract was set in consideration of adverse effects on the flavor of the whey. The culture broth was used to culture the lactic acid bacterium at 40 DEG C for about 4.5 to 6.5 hours, and the culture was terminated at the timing when the acidity of the lactic acid became 0.6 to 0.8% (about 0.7%), It was prepared.

In the production of actual cheese, the starter prepared by the above method was added to the milk for cheese at 3 wt%, omitting the preprocessing step and adding rennet. As a result of this method, the pH of the milk for cheese was lowered in the same manner as in the case where 2% by weight of the conventional starter was added to the milk for cheese and the milk was added at a temperature of about 35 캜 for 30 minutes. That is, the same effect as the conventional 30 minutes was obtained.

Further, the starter prepared by the above method was added to the milk for cheese at 4% by weight, rennet step was omitted, and rennet was added. As a result of such a method, the pH of the milk for cheese was lowered in the same manner as in the case where 2% by weight of a conventional starter was added to milk for cheese, and the milk was stored at about 35 ° C for 60 minutes. In other words, the same effect as that of the conventional 60 minutes was obtained.

At this time, since the pH of the milk for cheese is changed (lowered) at a speed equivalent to that of the prior art, the physical properties of the curd are equivalent to those of the conventional ones. In addition, since the addition of the starter was made 4 wt% or less and the capacity of the starter contained in the milk for cheese was suppressed to a small extent, the physical properties and flavor of the curd were comparable to those of the conventional ones.

In the method for producing cheese without omitting the above-mentioned preprocessing process, it is characterized in that the cheese milk is added with an appropriate amount of a starter which increases the activity of acid production. By suitably adjusting the amount of starch, Can be adjusted. That is, by appropriately changing the addition amount of the starter prepared according to the method of this embodiment to cheese milk, the degree of decrease in the pH of cheese milk after the addition of rennet could be adjusted.

≪ Example 2 >

Natural cheese was continuously produced using the starter prepared in Embodiment Mode 2 (hereinafter referred to as a high active bulk starter) and using the continuous cheese production system shown in Fig. 4 or Fig.

4 is a configuration diagram of a system for proportionally mixing a high-activity starter and a sterilizing oil. The sterilizing oil is supplied continuously from the sterilizing oil tank 21 to the static mixer 23 and the bulk starter is fed from the bulk starter tank 22 to the static mixer 23 by a predetermined amount within a predetermined period of time. Then, the sterilized oil mixed in the static mixer 23 is fed to the core regulator 24. In this manner, rennet is added to the pasteurized oil after the high-activity bulk starter is added to the sterilized oil without any preprocessing.

Fig. 5 is a configuration diagram of the system using the full-volume mixing method. After the high active bulk starter is cooled alone, the entire amount of the high active bulk stator is supplied from the bulk starter tank 32 to the sterilizing oil tank 31. Alternatively, when the high-activity bulk starter reaches a predetermined acidity, the whole amount of the high-activity bulk starter is charged into the sterilizing oil tank 31 in which the sterilizing oil has been chilled. Then, the sterilizing oil to which the highly active bulk starter is added is fed from the sterilizing oil tank 31 to the core regulator 33. In this manner, rennet is added to the pasteurized oil after the high-activity bulk starter is added to the sterilized oil without any preprocessing.

Fig. 6 shows the results of comparing the activity of acid production in the case of producing Camembert cheese using the method of the second embodiment, and in the case of carrying out conventional conventional steeping and producing Camembert cheese.

It can be seen that there is almost no difference in the change of pH over time in the case of using the high-activity bulk starter in the case of omitting the full-length processing and in the case of using the conventional general pre-staking method. In the graphs shown in the figure, "high active bulk 3% and 4%", the high activity bulk starter was added to milk for cheese at 3% by weight and 4% by weight, respectively, and Camembert cheese And shows the change with time of pH when it is produced. In the figure, the graphs shown as " full-length 30 minutes and 60 minutes " show the change with time of pH when Camembert cheese was prepared by using a conventional starter at 35 ° C for 30 minutes or 60 minutes Respectively.

≪ Embodiment 3: Response to long-time full-time processing >

However, if the cheese is processed for a long time, the quality of the natural cheese may be improved. For this reason, it is also important that the method of manufacturing natural cheese, which is omitted from the filling step described in the second embodiment, can cope with the manufacturing method corresponding to the long-time filling step. For example, it may be necessary to cope with a conventional cheese production method in which starch is added at 2 wt% and the cheese is pre-cooked at about 35 DEG C for 60 minutes or more, in which the preparation process is omitted.

As described in Embodiment Mode 2, when the starter having increased activity of acid production is added to the milk for cheese at 4 wt%, the pH of the milk for cheese is . However, the starter may not be added in an amount of not less than 4% by weight due to adverse effects on the flavor of cheese or whey, and therefore, it is a problem to deal with the case where the starter is processed at about 35 캜 for 60 minutes or more.

Thus, a starter having an increased acid production activity was prepared so as to be able to cope with the conventional treatment at a temperature of about 35 캜 for 60 minutes or more. Specifically, a starter was prepared in which the concentration of the lactic acid bacteria (the number of lactic acid bacteria per unit weight of the culture liquid) was increased.

By preparing a starter (culture solution) in which only the concentration of the lactic acid bacteria is increased, the amount of the lactic acid bacteria to be added can be kept high even if the amount of the starter added to the milk for cheese (amount of the culture liquid) is reduced. As a result, it is possible to cope with the case where the starter having increased activity of acid production is added to cheese milk in small quantities to suppress the adverse effects on the flavor of cheese or whey, while processing the cheese at about 35 캜 for 60 minutes or more.

In the present embodiment, in order to prepare a starter having an increased concentration of lactic acid bacteria, a neutralization culture method in which sodium hydroxide or the like serving as a neutralizing agent is added to the culture liquid at a predetermined rate is employed after a predetermined incubation time has elapsed.

In addition, as a method of preparing a starter having an increased concentration of lactic acid bacteria, the following culture method can be employed as well. The first is a culture method in which NaOH or the like of a neutralizing agent is added to a culture solution in advance before the start of culture to adjust the pH of the culture solution to about 7. The second is a culture method in which the pH of the culture medium is adjusted to 7 or less by previously adding buffer Na sodium hydrogen carbonate, 3Na citric acid, 2Na hydrogen phosphate, or the like to the culture solution in advance. The concentration of the buffering agent in the culture medium is preferably 0.1 to 0.2% by weight of sodium hydrogen carbonate, 0.5 to 1.5% by weight of citric acid and 0.3 to 1.0% by weight of hydrogen phosphate and 1 to 3% by weight of citric acid, , More preferably 0.5% by weight of hydrogen phosphate 2Na.

However, in order to maintain optimal growth of lactic acid bacteria, it is effective to control the pH of the culture liquid to a predetermined range. Therefore, in the neutralization culture method, a method of intermittently adding a neutralizing agent so as to control the display value to a predetermined range while displaying the pH of the culture liquid as a pH system is generally adopted.

However, when the displayed value of the pH system is different from the measured value, the lactic acid bacteria do not proliferate to a predetermined concentration, and there is a possibility that the starter having an increased concentration of the lactic acid bacteria may not be prepared. In the present embodiment, in order to avoid such a problem, a method of continuously (quantitatively) adding a predetermined amount of neutralizing agent after a predetermined incubation time has elapsed was adopted. The activity of acid production of starters prepared by this method was highly stable.

Specifically, after 3 hours from the start of the culture, 0.67% by weight, 1.3% by weight and 2% by weight of a neutralizing agent (4N NaOH) was added to the culture solution and the mixture was allowed to stand still until the pH became 4.8, And the starter having increased production activity. At this time, when the amount of the neutralizing agent added was large, the acid production activity of the starter was increased. If the rate of addition of the neutralizing agent is large, the culture liquid may be solidified. Therefore, the rate should be 1 g / min or less with respect to 1.5 kg of the culture medium. If the rate is slower than this rate, Had a favorable effect. Specifically, it was confirmed that the rate was 0.67 g / min or 0.4 g / min for 1.5 kg of the culture medium. That is, the addition rate of the neutralizing agent (4N NaOH) to 1.5 kg of the culture medium is preferably 0.3 to 1 g / min, more preferably 0.4 to 0.67 g / min.

In the production of real cheeses, the starter prepared by adding 0.67% by weight, 1.3% by weight and 2% by weight of neutralizing agent to 4% by weight of cheese was added to the milk for cheese, , The conventional starter was added in an amount of 2% by weight, the whole was treated at about 35 DEG C for 70 minutes, 80 minutes, and 90 minutes, and the pH of the milk for cheese was lowered in the same manner as in the case of adding rennet.

The above starter prepared by adding 2 wt% of a neutralizing agent was added to the cheese milk at 3 wt% to omit the prepolymerization step, and Rennet was added. The conventional starter was added in an amount of 2 wt% The pH of the milk for cheese was lowered, as in the case of adding rennet, at a temperature of 35 DEG C for 60 minutes.

The same phenomenon was also confirmed in Streptococcus and Lactococcus, which are commonly used as starters for cheese.

≪ Example 3 >

Fig. 7 shows the results of production of Camembert cheese using a starter (bulk starter) to which a buffering agent (trisodium citrate, disodium hydrogenphosphate) was added. &Quot; Highly active bulk " in the figure indicates a change in pH over time when cheese is prepared without adding a buffer, using the above-mentioned high-activity bulk starter. From the figure, it can be seen that the rate of decrease in the pH of the curd is slightly increased by adding a buffer, and the rate of decrease in pH is close to that in the case where the conventional method is carried out for 75 minutes.

8 shows the results of production of Camembert cheese with a starter (bulk starter) to which a neutralizing agent was continuously added at the timing when 3 hours had elapsed from the start of culturing as described above. &Quot; Highly active bulk " in the drawing indicates change in pH over time when cheese is prepared without adding a neutralizing agent by using the above-mentioned high-activity bulk starter. From the figure, it can be seen that the pH drop rate of the curd is slightly increased by adding a neutralizing agent. It can be seen that the rate of decrease in the pH is increased as the amount of the neutralizing agent is increased. When the neutralizing agent is added in an amount of 20 g (1.3 wt%), the rate of decrease of the pH of the curd is larger than that in the case of performing the conventional electrolytic refining for 75 minutes. When the neutralizing agent is added in an amount of 30 g (2 wt% And the rate of decrease of the pH of the curd are equal to each other.

<Summary>

According to the present invention, the production process of natural cheese can be simplified and the production time can be shortened. That is, since it is possible to simplify or omit the molding process, it is possible to omit manufacturing facilities of the molding process in the batch process (batch process), or to shorten the manufacturing time, and to stabilize the manufacturing process And it is also possible to cope with it certainly.

The starter of the present invention maintained the activity of acid production even when it was stored for 72 hours or more in a refrigerated state (10 DEG C or less). If the starter can be kept in the refrigerated state for a long time and the activity of the acid production can be maintained, the starter can be supplied flexibly in accordance with the production time of the cheese and the like. In addition, since the activity of the starter is always constant during the production of the cheese, the quality of the cheese is also stabilized.

Although the present invention has been described in connection with the embodiment shown in the accompanying drawings, the present invention is not limited to the description of the detailed description, but is broadly construed to be within the range described in the claims.

Claims (11)

A method for producing natural cheese, A starter preparing step of preparing a starter having increased activity of acid production, A step of adding starter prepared by said starter preparing step to cheese milk, A process for adding rennet to cheese for starter-added cheese without going through a pre-ripening process, The starter- Adding a yeast extract to a reduced skim milk to produce a culture liquid; Culturing step of adding lactic acid bacteria to the culture solution to perform culture, And a concentration adjusting step of increasing the concentration of the lactic acid bacteria in the culture liquid, Wherein the neutralization culture method is used for the concentration adjustment step and a predetermined amount of the neutralizing agent is continuously added at a predetermined addition rate at which the culture liquid is not solidified after a predetermined incubation time has elapsed. A method for producing natural cheese, A starter preparing step of preparing a starter having increased activity of acid production, The starter prepared by the starter preparing step is added to the milk for first cheese for full-fat processing, Adding the milk for the first cheese to the second cheese for cheese production; And adding rennet to the milk for the second cheese to which the milk for the first cheese is added, The starter- Adding a yeast extract to a reduced skim milk to produce a culture liquid; Culturing step of adding lactic acid bacteria to the culture solution to perform culture, And a concentration adjusting step of increasing the concentration of the lactic acid bacteria in the culture liquid, Wherein the neutralization culture method is used for the concentration adjustment step and a predetermined amount of the neutralizing agent is continuously added at a predetermined addition rate at which the culture liquid is not solidified after a predetermined incubation time has elapsed. The method of claim 2, Wherein the starch prepared by the starter-preparing step is added to the milk for the first cheese at a weight ratio of 1: 2 to 2: 1 in the starch-feeding step. The method according to claim 1 or 2, Wherein the culturing step is terminated in the course of a logarithmic growth of lactic acid bacteria. The method according to claim 1 or 2, Wherein the yeast extract is added to the culture solution at 0.1 wt% or more. The method according to claim 1 or 2, A process for producing natural cheese, wherein the process for producing natural cheese is a process for producing continuous cheese. delete delete delete delete delete

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